Eel and cucumber soba sushi
By letting the soba absorb the vinegar, it becomes similar to unakyu (grilled eel). Although we didn't use it this time, we recommend wrapping it with shredded egg on top, as it looks beautiful and prevents moisture from entering the nori seaweed, making it crispy
How to make it
1
Cut the cucumber into thin strips to match the length of the nori seaweed. Cut the eel into strips about 1cm thick to match the length of the nori seaweed
2
Boil the soba noodles, drain them in a colander, then add 1 tablespoon of vinegar and mirin to allow the flavors to soak in
3
Place the nori seaweed on the rolling mat, and then place the soba noodles (2), cucumber, and grilled eel on top
4
Roll it up with a little pressure so that the ingredients don't spill out
5
Let it soak for a bit, then cut it into bite-sized pieces and it's done
Ingredientsfor 2 people
-
- Cucumber
- 30g
-
- Grilled eel
- 30g
-
- Dried soba noodles *Please refer to the separate recipe: How to boil soba noodles (the 3/10 rule).
- 50g
-
- vinegar
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- seaweed
- 1 full shape
[PR]
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It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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